Xmas Cookies #2

Chocoloate Chip Cookies
INGREDIENTS;
1 cup (2 sticks) butter (softened)
1/4 cup gran. sugar
3/4 cup packed brown sugar
1 egg
2 1/4 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 pkg (12oz) semi sweet chocolate chips (2 cups)
1 c. coarsely chopped nuts (With or without nuts depends on what you like!)
INSTRUCTIONS;
Heat oven to 375. Mix butter, sugar and egg in large bowl. Stir in flour, baking soda, and salt (dough will be stiff). Stir in nuts and chips. Drop dough by rounded teaspoonfuls about 2 inches apart onto ungreased cookie sheet. Bake 8 to 10 minutes or until light brown (centers will be soft). Cool slightly; remove form cookie sheet. Cool on wire rack. Dip edges of cookies in melted semi sweet chocolate if desired. Place cookies on waxed paper. Let stand about 10 min. until chocolate is set. About 6 doz. cookies.

Chocolate Nut Fingers
INGREDIENTS;
1 cup sugar
1 cup (2 sticks) margarine or butter (softened)
1/2 cup milk
1 teaspoon vanilla
1 teaspoon almond extract
1 egg
3 1/2 cups flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup semi sweet chocolate chips
1/2 cup chopped nuts
INSTRUCTIONS;
Mix sugar, margarine, milk, vanilla, almond extract, and egg in large bowl. Stir in flour, baking powder and salt. Cover and refrigerate for at least 4 hours. Heat oven to 375. For each cookie, shape 1 teaspoonful dough into 4 inch rope. For smooth, even ropes, roll back and forth on sugared surface. Place on an ungreased cookie sheet. Bake 9 to 12 minutes or until set and very light brown. Remove from cookie sheet. Cool on wire rack. Heat chocolate chips until melted. Dip ends of cookies into chocolate, then into nuts. Place cookies on waxed paper. Let stand about 10 min. or until chocolate is set. About 8 doz. cookies.

Black Forest Christmas Cookies
INGREDIENTS;
1-8 ounce cream cheese1 cup margarine
1 1/2 cup sugar
1 egg
1 teaspoon vanilla extract
2 1/2 cups flour
1/3 cup cocoa
1 teaspoon baking powder
1/2 cups chopped pecans
1/2 cup chopped maraschino cherries, well drained.
INSTRUCTIONS;
In large bowl, cream cheese, margarine and sugar. Stir in egg and vanilla. Mix together flour, cocoa, baking powder and add to mixture. Mix well. Stir in nuts and cherries. Spoon onto cookie sheet and bake at 375 degrees for 12 to 15 minutes. Makes 5 to 5 1/2 dozen cookies.

Caroler's Cookies
INGREDIENTS;
1 cup margarine
1 cup sugar
1/2 teaspoon baking soda
2 eggs
1/2 teaspoon vanilla extract
1/2 teaspoon salt
3 1/2 cups flour
1/2 teaspoon baking powder
INSTRUCTIONS;
Blend margarine & sugar until light and fluffy. Blend eggs and vanilla. Add combined dry ingredients. Mix well. Chill. On a lightly floured surface roll out dough to a thickness of 1/8 inch. Cut into shapes with assorted 3" cutters. Place on ungreased cookie sheet. Bake at 450 degrees for 6 to 8 minutes until edges are lightly brown.
FROSTING;
Combine 2 cups confectioners sugar and 3 tablespoons milk. Mix well. Tint as desired with food coloring. Frost cookies. Makes 4 dozen delicious cookies.

Nutball Cookies
INGREDIENTS;
2 cups butter
1/2 cup confectioner sugar
4 teaspoon vanilla extract
2 Tablespoon water
4 cups flour
2 cups ground nuts
INSTRUCTIONS;
Mix above ingredients in this order: butter, sugar, vanilla, water, flour and nuts. Take little drops and roll into balls. Put on baking sheet and bake at 300 degrees for 25 minutes. Dip in powdered sugar after cookie is cool.

Chocolate Crinkles
INGREDIENTS;
1/2 cup vegetable oil
4 chocolate squares, unsweetened and melted
2 cups sugar
4 eggs
2 teaspoons vanilla extract
2 cups flour, sifted
2 teaspoons baking powder
1/2 teaspoons salt
1 cup nuts, crushed
1 cup confectioners sugar
INGREDIENTS;
Combine oil, chocolate ,and sugar. Add eggs one at a time, beating them well after adding each one. Add vanilla. Stir flour, baking soda, and salt into the mixture. Add nuts, Chill for several hours or overnight. Take out, roll dough into balls by teaspoons. Roll into confectioners sugar, place 2 inches apart on greased baking sheet. bake at 350 degrees for 10 to 12 minutes, do not over bake. makes 6 or 7 dozen cookies.

Snicker Doodles
INGREDIENTS;
1 Cup butter or margarine
1 3/4 cup flour, all-purpose
3/4 cup brown sugar, packed
2 cups uncooked oats
3/4 cup sugar
2 teaspoons cinnamon
1 tablespoons sugar
1 teaspoon baking powder
2 eggs
1/2 teaspoon salt
INSTRUCTIONS;
Heat oven to 375 degrees. Grease cookie sheets In large bowl beat together butter, brown sugar, and 3/4 cup sugar until light and fluffy. add eggs and mix well. In another bowl, combine flour,oats,1 teaspoon cinnamon, soda and salt. add to sugar mixture and mix well. Drop by rounded teaspoons onto prepared cookie sheet. In small bowl, combine remaining sugar and cinnamon. Sprinkle lightly over each cookie. Bake 8-10 minutes. Cool 1 minute on cookie sheet, then remove to a place to cool.

Chocolate-Peanut Butter-Oatmeal
INGREDIENTS;
2 cups sugar
1 stick of margarine
1/2 cup of milk
1/2 cup of peanut butter
4 Tbsp. cocoa
1 tsp. vanilla
3 cups quick cook oats
INSTRUCTIONS;
Mix first six ingredients together. Bring to a good boil, cook to soft ball stage, then turn off burner. Add oats & mix well. Spoon out onto wax paper to size of cookies you want & let cool & set up.

Peanut Butter Chocolate Chip
INGREDIENTS;
1/2 cup butter
1/2 cup sugar
1/2 cup packed brown sugar
1/2 cup creamy peanut butter
1 egg
1 tsp. vanilla
1 1/2 cups flour
1 tsp baking soda
1/4 Tbsp salt
1 12oz. pkg. semi-sweet chocolate chips
INSTRUCTIONS;
Preheat oven to 350 degrees. Beat butter & sugars together until light & fluffy. Blend in peanut butter. Mix in egg & vanilla. Stir well. In another bowl, stir flour, baking soda & salt together, then mix into peanut butter mixture until well blended. Add chocolate chips and mix well. Drop by teaspoon onto cookie sheet, about 2" apart. Bake for 12-15 minutes until lightly brown. Remove from cookie sheet & place on wax paper to let cool.

Christmas Gingersnaps
INGREDIENTS;
3/4 cup butter or margarine -- at room temperature
1 cup granulated sugar
1/2 cup dark molasses
1 large egg
2 1/2 cups all-purpose flour
1 1/2 teaspoons baking soda
1 tablespoon ground ginger
2 teaspoons ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
INSTRUCTIONS;
1. In a bowl with a mixer, beat butter with sugar and molasses; then beat in egg. 2. Using a separate bowl, combine flour, baking soda, ginger,cinnamon, allspice, cloves, and nutmeg. Add to butter mixture and beat until well blended. 3. Shape dough into 1-inch balls and set 2 inches apart on buttered 12- by 15-inch baking sheets. With a flat-bottomed glass dipped in granulated sugar (1/4 cup total), flatten balls to 1/4 inch thick. 4. Bake in a 325 oven until cookies spring back when gently pressed in center, 10 to 12 minutes. If you are using more than 1 pan in 1 oven, switch pan positions halfway through baking. Cool Makes: 65 cookies.

Rudolphs Cookies Kisses
INGREDIENTS;
1 cup softened margarine
1 teaspoon vanilla
2/3 cup sugar
1 2/3 cup flour
1/4 cup cocoa
1 bag (9 oz) chocolate kisses
INSTRUCTIONS;
Beat margarine, sugar & vanilla until it is creamy. In separate bowl, stir together flour and cocoa. Blend into other mixture, mixing well. Refrigerate for about 1 hour or until dough is easy to handle. Mold scant tablespoon dough around each kiss, covering completely. Shape into balls, then bake on cookie sheet for 10 to 12 minutes or until set. Cool, then roll in powdered sugar. Makes 4 1/2 dozen.
Rice Krispie Cookies
INGREDIENTS;
1 cup white Karo Syrup
1 cup of chocolate chips
1 cup peanut butter
1 cup sugar
6 cups rice krispies
FOR ICING
1 cup butter scotch chips, 1 cup chocolate chips INSTRUCTIONS;
Heat karo and sugar until it starts to boil. Remove from heat and stir in rice krispies. Press into 9"x13" pan. FOR ICING- Melt butterscotch chips and chocolate chips and spread on top. Let Cool,Cut Up & Serve.

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